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Tag: fresh rosemary

Bolognese Sauce with Spaghetti

July 17, 2018

I would highly recommend this recipe for bolognese sauce- it is easy to make and really delicious! The pancetta and sausage flavor it amazing.. definitely worth a try…

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tablespoons fresh rosemary
  • 2 to 3 sprigs fresh thyme
  • ½ cup pancetta, chopped
  • 1 pound ground beef
  • 2 large Italian sausage links, meat taken out of the casings
  • ½ cup dry white wine
  • 2 tablespoons tomato paste
  • 2 cups tomato sauce
  • 1 cup beef or chicken broth
  • 2 cups whole milk
  • Salt
  • Pepper
  • ½ pound spaghetti, cooked al dente

Heat a heavy saucepan with the olive oil. Add the onion, carrot, celery, rosemary and thyme. Stir and sauté on medium heat for 5 minutes. Add one teaspoon of salt. Add the pancetta and sauté on medium heat till the vegetables are soft and pancetta is crispy. Add the beef and sausage and separate vigorously with the back of a wooden spoon while stirring. Saute for 3 to 4 minutes on medium high heat. Add the white wine and scrape off all the golden brown bits from the bottom. Add the tomato paste and sauté for a minute. Add the tomato sauce, broth and milk. Bring to a boil and simmer on medium low heat with lid on for 2 hours. Stir every 15 minutes or so to check the consistency. Once the consistency is according to taste, check for seasonings and serve with spaghetti.

Baked Ziti with Meat Sauce

September 26, 2016

My daughter loves baked ziti and she loves pasta with meat sauce- so I made baked ziti with meat sauce. Why not?? It is easy to make and yummy!!

  • 3 tablespoons extra virgin olive oil
  • 1 pound ground dark meat turkey
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 3 cups fresh tomato sauce
  • Salt
  • 1 pound penne, cooked al dente
  • 1 cup fresh mozzarella, cut into 1 inch pieces
  • 1 cup fresh basil, chopped
  • 1 cup shredded mozzarella

Preheat oven to 350 degrees F.

Heat the olive oil in a saucepan. Add the turkey meat and brown at a high heat for 4 to 5 minutes. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the thyme and rosemary and tomato sauce. Add salt and bring to a boil and simmer at a low heat covered with a lid for 20 to 25 minutes. Take the lid off and add the al dente pasta and mix well and check for seasonings.

Transfer half of the pasta mixture to an oven proof dish. Top with the fresh mozzarella and basil, distributing evenly. Top with the rest of the pasta mixture. Add the shredded cheese and top and bake, covered for 45 minutes. Take the foil off and bake to brown the top for another 15 minutes. Serve warm.

 

 

Beef and Sausage Ragu

March 7, 2016

This recipe is a mix between a ragu and a bolognese. My daughter loves, loves any kind of meat sauce over pasta. I try to make them different every time- so this one is a mix. A bolognese, typically is made with just tomato paste and milk- there is no tomato sauce. I added it all in this one- it was delicious!!

  • 2 chicken sausage links (I used spinach and fontina), casings off and crumbled
  • 1 pound grass fed ground beef
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, chopped
  • 1 small yellow onion, chopped
  • ½ cup shredded carrots
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons tomato paste
  • 2 cups tomato sauce, preferably fresh
  • 1 cup chicken broth
  • 2 cups milk
  • Salt

Heat a heavy saucepan with the olive oil. Add the ground beef and crumbled sausage and brown while stirring constantly on a medium high heat for 3 to 4 minutes. Add garlic, onion, carrots, rosemary and thyme. Cook on medium heat for 3 to 4 minutes. Add the paste and cook for a minute. Add the tomato sauce, chicken broth and milk. Bring to a boil and lower to a simmer, cover with a lid. Cook for at least an hour and a half on low heat, stirring every 15 minutes. Take the lid off, taste for seasoning, and add salt if needed. Serve on top of cooked pasta.

Linguini with Shrimp and Sausage

July 25, 2012

Linguini with Sausage and Shrimp Another delicious pasta. Shrimp and sausage is a great combination..

  • 2 tablespoons extra virgin olive oil
  • 4 chicken sausage links, sliced
  • 2 medium shallots, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon tomato paste
  • 3 cups tomato sauce
  • 1 pound medium shrimp, cleaned and deveined
  • Salt
  • ½ cup fresh parsley, chopped
  • 2 to 3 cups cooked pasta

Heat a wide frying pan with olive oil. Add the sausage and brown on medium heat for 2 to 3 minutes. Take out and keep aside. Add the shallots, garlic and rosemary. Saute on medium heat for 3 to 4 minutes. Add the tomato paste and cook for a minute. Add the tomato sauce and bring to a boil. Lower heat to a simmer and add the sausage. Cook with the lid for about ten minutes. Add the shrimp and cook for 4 to 5 minutes making sure not to over cook. Add salt and parsley. Serve with pasta.

Sausage Ragu with Red Wine

July 24, 2012

Sausage Ragu with Red Wine I haven’t posted a pasta dish in a while. So, here is one…

  • 2 tablespoons extra virgin olive oil
  • 2 medium shallots, chopped
  • 3 to 4 garlic, chopped
  • 4 to 5 links chicken sausage, casing off and crumbled
  • 1 tablespoons fresh rosemary, chopped
  • ½ cup red wine (something you are drinking)
  • 1 tablespoon tomato paste
  • 2 cups tomato sauce
  • Salt
  • 2 to 3 cups cooked pasta, al dente

Heat a wide frying pan with the olive oil and add the shallots and garlic. Saute on medium heat for 2 to 3 minutes. Add the sausage and sauté on medium high heat, stirring constantly for 3 to 4 minutes. Add the rosemary and red wine to deglaze the brown bits off the bottom of the pan. Add the tomato paste and cook for a minute. Add the tomato sauce and mix well. Bring to a boil and simmer on lower heat and cover with lid. Cook for 15 to 20 minutes. Check for seasonings and serve on pasta.

Linguini with Sausage Ragu

February 27, 2012

Linguini with Sausage Ragu I love using chicken sausage. It is hard to tell the links are made with chicken instead of pork or beef. They are healthier and honestly, more delicious. I love using them for all sorts of things including in pasta.

For this dish I bought fresh linguini from Whole Foods. My plan was to make the sausage ragu with pappardelle but while ordering it, the lady behind the counter got confused and gave me linguini instead. I didn’t have the heart to correct her and decided to go with it. Somehow when I make ragu I always envision it with the wide, pappardelle like pasta.. but linguine works really well.

I served this delicious pasta with a big green salad and some red wine… it was a great week night meal…
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Roast Pork Tenderloin with Savory Applesauce served with Roast Potatoes and Garlicky Broccolini

November 22, 2009

Roast PorkTenderloin with Applesauce I made this dinner a few days ago. When I made the applesauce– pork came to mind. So, I went to Trader Joes and purchased myself a pork tenderloin to serve with the sauce. 

I cooked the sauce with some shallots and garlic to make it a bit savory. I marinated the pork with a mixture of garlic, rosemary, thyme and salt. It gave it a delicious flavor that complemented the applesauce really well. 

I wasn’t sure what to serve with the pork- but then while I was at the store, I saw broccolini. I have used this vegetable before, so I decided to give it a try. It was delicious with the pork and the potatoes.

I had potatoes at home and decided to try a side dish I saw a few years ago- it’s a Jacques Pepin’s recipe. I made it for Christmas couple of years ago and they were delicious. The potatoes are cooked in chicken broth and butter with some herbs. As the potatoes get soft, smash them a bit with the back of a ladle or a small bowl. As the smashed potatoes cook and brown up, they get crispy on the outside. They are out of this world. 

These potatoes will be fabulous for Thanksgiving. Easy and really delicious. I will be posting the broccolini recipe soon as well- it will be ideal for a holiday dinner!

Please go through the blog and choose ‘Holiday Ideas’ to get lots of other ideas for your holiday family dinners. Enjoy the festive time with your loved ones, eating some fabulous dishes! It’s a great time of year!

  • 1½ to 2 pounds pork tenderloin, excess fat removed
  • 2 garlic cloves
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • Pepper

Preheat oven to 400 degrees. Have a digital thermometer ready.

 Add the garlic, thyme, rosemary, olive oil, salt and pepper to a mortar and pestle. Pound and mix well and add it to the pork tenderloin covering all sides. Keep aside for about an hour.

Place the tenderloin on a lined cookie sheet and put it in the oven. Roast till the internal temperature is about 145 to 150 degrees. Take out and cover to rest for 20 minutes before serving.

Applesauce with Shallots and Garlic

Savory Applesauce

  • 1 cup homemade applesauce
  • 2 teaspoons olive oil
  • 1 medium shallot, sliced thin
  • 1 garlic clove, sliced thin
  • 1 teaspoon salt
  • Pepper

In a medium frying pan, heat the olive oil and add the shallots and garlic. Saute on medium heat for 3-4 minutes. Add the applesauce, salt and pepper. Saute till everything is heated through. Serve on top of the pork.

Roasted Potatoes

Roast Potatoes

  • 4 medium yellow skinned potatoes, peeled and cut in half
  • 1 cup chicken or beef broth
  • 1 tablespoon olive oil
  • Salt
  • Pepper

In a large non-stick frying pan add the chicken or beef broth. Add the potatoes cut side down. Bring to a boil and lower the heat to simmer and cover. Cook the potatoes till almost done- about 15-20 minutes. Take the lid off and increase the heat to evaporate the broth. Once most of the broth is gone, take a small bowl and squish the potatoes down with the back part of the bowl. Brown the squished potatoes till both sides are golden brown. Add salt and pepper and serve.